Low Carb Italian Stuffed Peppers are my new favorite entrée! I’ve been longing for comfort food these days, and in particular, a pasta-based dish. Until a couple of days ago, the thought of eating stuffed peppers was not on my radar. I’m a child of the 60’s and 70’s, and remember well my disdain for soggy green peppers stuffed with a mixture of ground beef, onions, canned tomatoes, and a few spices. YUK!
I subscribe to a couple of food magazines, and one of the recent cover photos was so beautiful I couldn’t get it out of my mind: colorful, gorgeous peppers stuffed with cheese and spices, baked and served as vegan appetizers. It got me thinking.
I’ve never attempted stuffed peppers before, so I was surprised how spectacular they tasted. I started out the way I always do when tackling a new recipe: what flavors and textures am I looking for, and how can I combine taste and nutrition into a winning combo? I haven’t had Italian lasagna in forever, so I dusted off a few old cookbooks, and rifled through the pages until I found lasagna. I wanted roasted peppers (no soggy peppers here) layered the same way as lasagna: Italian-style meat mixture and a variety of cheeses. Essentially, lasagna without the pasta. I wasn’t convinced it could taste as good as the real deal.
Traditional lasagna recipes list the same basic ingredients: ground meat (beef, pork sausage), onions, garlic, Italian seasonings, and three cheeses – Parmesan, mozzarella and a soft cheese, like ricotta or cottage cheese. You layer the lasagna with pasta, meat, and cheeses. That simple. Same recipe, but instead of using pasta, we use peppers as our foundation.
Bell peppers are packed with nutrition. One medium-sized red bell pepper contains only 37 calories, but also provides 169% of the RDI for vitamin C, 75% RDI for vitamin A, a good amount of fiber, vitamin B6, vitamin K, and folate. They’re also high in carotenoids, plant-based antioxidants that can protect you from disease and enhance your immune system.
Start with 8 colorful bell peppers, rinse and slice off the tops. Originally, we used only 6 peppers, but found we had quite a bit of leftover meat mixture and realized we can fill 8 without a problem! Scoop out the membrane and seeds. On the stovetop, sauté onions and garlic in olive oil, add ground beef and pork, then brown. Season with Italian seasoning, salt, pepper, shredded Parmesan, and jarred low-carb marinara sauce. We love spicy foods, and use Rao’s Homemade Arrabbiata, but any low sugar sauce will do.
I ran out of Italian seasoning, so I made my own mixing these dried spices together: 1 tsp basil, 1 tsp oregano, 1 tsp rosemary, 1/2 tsp marjoram, and 1/2 tsp thyme.
Place 1/4 cup of the meat mixture on the bottom of each pepper, then layer on cream cheese, then mozzarella. Repeat. Brush outside of peppers with olive oil and roast in the oven for 20 minutes. Leftovers taste just as delicious as the night they were served. Wrap leftover peppers individually in foil and store in refrigerator or freezer. Fine in fridge for 5 days, and freezer for 3 months (thaw in fridge before reheating). To reheat: cut peppers in half from top to bottom (shortens cooking time and promotes even heating). Place in 425 degree F oven for 20 – 25 minutes. Tent with foil the last few minutes if cheese is over-browning.
Low Carb Keto Italian Stuffed Peppers
These low-carb/keto stuffed peppers layer meat sauce and 3 cheeses for a scrumptious, cheesy, comforting dish. Nutritious, delicious, and filling!
- 8 large bell peppers
- 1 pound ground beef
- ½ pound pork sausage (We use hot variety)
- 2 tbsp olive oil
- ½ cup onions (We use green onions)
- 4 cloves garlic (minced)
- 2 cups marinara (no sugar added)
- 1 tbsp Italian seasoning
- 1 tsp salt
- 1 tsp black pepper
- 1 cup Parmesan cheese (shredded)
- 1 8 oz cream cheese (full-fat, softened )
- 2 cups mozzarella (shredded)
Preheat oven to 425 degrees F. Line a small baking sheet (I use 9 x 13) with aluminum foil. Wash peppers and slice off tops. Using small paring knife, remove membranes and seeds. Arrange peppers cut side up on prepared baking dish.
Heat olive oil in large skillet over medium heat for 1 minute. Add onions and sauté 3-5 minutes. Add minced garlic and continue cooking for 1-2 minutes.
Increase heat to medium-high. Add ground beef and pork sausage. Cook until browned (8-10 minutes). Drain excess fat. Reduce heat; stir in marinara sauce and spices. Simmer until meat mixture is heated throughout (about 5 minutes). Remove from heat. Add 1 cup shredded Parmesan cheese and stir.
To assemble peppers, layer ¼ cup of meat mixture on bottom of each pepper. Next, spoon in approximately 1 tablespoon softened cream cheese, followed by 1 tablespoon shredded mozzarella cheese. (I use my fingers to approximate cheese amount). Repeat process for second layer: meat, cream cheese, mozzarella. After stuffing, brush the outside of peppers with olive oil and roast in oven at 425 degrees F for 20 minutes. Tent with aluminum foil the last few minutes if cheese over-browns.
Remove from oven and serve.
Bake only the peppers you plan on serving right away. Store remaining unbaked stuffed peppers n fridge wrapped in aluminum foil until you plan on serving. Bring to room temperature before placing in 425 degree oven for 20 minutes, or cut in half from top to bottom if baking directly from refrigerator. Store in freezer to 3 months.
Now you’re talking…these look gorgeous. Can’t wait to try this recipe!
Thanks, Steve. I’m telling you, they are my new favorite entrée! And the leftovers (if you have any) are just as good. Thanks for visiting the site!
Thank you for sharing your recipe with us.
Thank you, Lidia for leaving a kind comment! I hope you enjoy them, and stay well!
I will try your recipes Joanie and ai wish you had a cookbook. I hear your husband is a Sparty Fan! Go Green!
Hi, Marlene! Go White! We are all Sparty fans in the Robach house. Mike got his BS from MSU, and Amy was born in East Lansing. I wish I had a cookbook, too!
Hi I’m new to keto saw article on Dr Jen on your turkey stuffed peppers. Can’t find Help please!! Thanks
Hi, Corinne! This recipe works great with either ground beef and pork or just ground turkey! Simply substitute the ground beef and the pork sausage for 1.5 pounds ground turkey. Thanks for visiting us!
Searched this website as soon as I seen you and your daughter, Amy on GMA. I cannot wait to make this meal, I love stuffed bell peppers. What I love even more is that these recipes come with nutrition facts something I am very keen on because most of my life I’ve dealt with type 1 diabetes. This just saves the guesswork out of figuring out the math.
Hi, Alicia! I’m so happy to hear that you’ve found our website, and I hope you’re going to love the stuffed peppers! I have 2 family members with Type I diabetes, and I’m sorry that you’ve had to deal with this burden. I know it’s not easy! Stay healtht!
Unique taste. Layering the cream cheese and mozzarella with the meat mixture was brilliant. I used 80/20 fat ground chuck. I added chopped zucchini and mushrooms to my meat mixture. Great taste and moist. I used Hunt’s no sugar added sauce I brought from the dollar store. A keeper.
Thanks much! I love your addition of zucchini and mushrooms. YUM! Thanks for sharing your add-ins!
I made this and substituted ricotta cheese instead of cream cheese, and added a package of frozen spinach defrosted and wrung out on top of the cheeses. It was great!
Hi, Barbara! Sounds like a great substitution! So happy the Italian Stuffed Peppers were a hit, and thanks for visiting.
Ok. My family is in a food coma. A good, cozy, full flavored food coma. THAT is a meal. So delicious!
Hi, A.H. Glad you enjoyed the stuffed peppers. If you do manage to have any leftovers, they taste just as spectacular! Thanks for visiting the site!
These stuffed peppers are amazing! I will be adding them to my regular rotation. Just as good reheated in the oven next day!
Thanks, Michelle! So happy you love them as much as we do. High praise coming from a great cook!
Tried this recipe. The family loved it!
I’m so happy to hear your family loved the Italian Stuffed Peppers! Thank you for your kind comments.
This sounds delicious. I’ll try it this week. Thanks for the recipe.
Thank you, Richard! I’m hoping you love them!
I have never been a fan of stuffed peppers but my husband loves them so I gave this recipe a try. Wow! Turns out, I just needed to find the right recipe. They were delicious!
Hi, Jen! You made my night. I’ve never been a fan either until now : ). I’m so glad you enjoyed them and thank you for visiting us!
Criminal. So good yet so easy!
Thanks for another great recipe!
Thanks so much, Candie! Excited you loved the stuffed peppers and thank you for the kind comments!
Looks delicious! I can’t wait to make these! Thank you so much!
Thank you, Susan, for your kind comments. I hope you love the peppers as much as we do!
I just saw you on with your daughter Amy on ABC’s Show. Going to make your stuffed peppers as soon as I go to the store to get all the ingredients.
I would love to have the recipe for the Double Butter Pecan Sugar Cookies. Sugar cookies and pecans are two of my favorite things!
Thank you in advance for your recipes!
Thank you so much, Sharen! The cookies are called Double Butter Chocolate Chip Cookies, and they do include pecans! Under the “Sweets” section.
Excellent ! I love your recipes.
Oh, thank you so much, Kathy! I’m so happy to hear this!
Your stuffed pepper recipe looks amazing. I find it even more amazing how attractive and fit you and your husband are. I would love to know more about your Keto diet and lifestyle and how to get started. You inspired me!
Thanks for these lovely comments, Pamela! If you haven’t done so already, you can read about why we decided to follow a Keto diet by heading to myketohome.com and under “Recipes,” scroll down to “Keto Basics,” where you’ll find articles about why a carb addict (like me) went Keto, the benefits, and more, by scrolling through the pages. All the best!
Just saw you on Amy’s show. Best thing all day, seeing both a smart and beautiful mother and daughter. I’m just starting my Keto diet for first time since Atkins came out. Your recipe looks delicious. It will be one of my first dinner recipes. Do you think there would be a big difference between the cream cheese and ricotta?
Hi, Jamie, and thank you much for your kind words! You can replace the cream cheese with ricotta if you prefer. The ricotta adds an additional 4 net carbs for the entire recipe, so that would mean one more net carb per pepper. Thanks for a great question!
I made it tonight after watching you today on abc with your daughter. It was super East to make. Tastes great. Born in Benton Harbor I’m a Michigander from Rochester Hills to a northern Virginia. My sister had breast cancer too. Look forward to more recipes. Thank you.
Hi, Karen! So cool to hear from a fellow Benton Harborite! Graduated from BHHS in 1971. Long time ago : ). So happy you enjoyed the peppers. Breast cancer thrivers are some of my favorite people! All the best to you and your sister.
This is the best recipe for stuffed peppers I have ever made—Keto or non-Keto! Glad I watched Amy today! I look forward to trying more of your Keto recipes—they look great! 85lbs off and counting.
Aww, thank you, Julie! I’m so happy you love them as much as we do. And WOW with the weight loss! Way to go!!
Got my grocery list ready to make these tonight! Ready to get on the Keto train now that chemo is done and I’ve kicked that nasty C to the curb! Thanks for the fabulous recipes. xo Sara
Yay, Sara! I’m so proud of you!! I’m hoping you like them, and way to go with finishing chemo!! XO
Filling was delicious! Peppers were almost raw. Too crunchy. I will definitely make these again, but I will steam the peppers until they’re soft before filling and baking them.
Hi, Kathy. These pepper are roasted not baked, so they are definitely more firm. Thanks for visiting and trying out the recipe!
Delicious. We loved it. I made them last night and today I am making your pork chop/sage recipe today. I can’t wait to make more of your recipes. Love this site.
Thanks for all of your hard work. I appreciate it.
Hi, Jacky! I’m so happy to hear you love the stuffed peppers, and hope you feel the same way about the pork chops. Personally, I’m a sage freak. : ) Thanks much for your kind comments and stay well!
Making them tonite and already I love the sauce/meat mixture. Delish. Keep these great recipes coming. Thanks
Thank you, Mindy! And with all that cheese, what’s not to love! ; ) Thanks for visiting the site and stay well!
My husband just made these tonight exactly as the recipe shows. They are one of our new favorite entrées now. Thank you so much, they are absolutely delicious.
Hi, Patricia! I’m so happy to hear they are one of your new favorites,and thank you for your kind comments!
I made this recipe last night and it was delicious!!! Thank you for a great recipe.I can’t wait to try the others. They all look delicious and so easy to make.
Thanks so much, Susan! I’m so happy you loved the peppers!
Made these tonight, they are delicious! The cream cheese makes it sooo good! My husband loved it too. Thank you! So glad I made them!
Hi, Beth! Yes, cheese makes everything better, right? I’m so happy you liked them and thank you for the visit!
I made the stuffed peppers for my family and everyone loved them! We like spicy food, so I appreciate the bold flavors. Thank you for creating this website – I look forward to trying all your recipes!
Oh, thank you, Laura! As you can tell, we love spicy, too! And thank you for your kind words of encouragement!
They were absolutely delicious thank you so much for sharing this recipe
Thank you so much, Christine! I’m so happy you enjoyed them!
can’t wait to make! looks delicious! my family loves stuffed peppers!
Hi, Dawn! Thank you so much for visiting us, and I’m hoping you love the stuffed peppers!
Hi Ms Robach,
I tried the Italian stuffed peppers and they were easy to make. The most important thing is that they tasted yummy. Thank you for creating this website. I love it.
Hi, Alicia! I’m so happy you found them easy to make and thought they were yummy! Thanks to you for visiting the website!
These are easy to make and the layers remind me of lasagna without the carbs.
I’m glad to hear that, Patty. That’s exactly what I was going for : ) !
Just made this for dinner and both my husband and I loved it! I was so thrilled to like a new recipe. Usually, I am disappointed when I try something new. I do not care for pork sausage so I left it out but keep everything else the same. Super easy and yummy!! Can’t wait to try more of your recipes 😁 (Hi from Dacula, GA)
Hi, Roxanne! You’re just around the corner! Thanks so much for taking the time to let me know you loved the Italian Stuffed Peppers. Friends/family have substituted the ground beef and pork with ground turkey and say it’s still great. Thanks for visiting us!
Just made these again. I typically cook 2 meals, one Keto for me and my daughter then something else for my husband and son. We all ate them and they were delicious!! Love your recipes. Thank you
Hi, Leslie! These Italian stuffed peppers are a mainstay in our house, and the leftovers are just as fabulous. Glad you only had to cook one meal this time! Thank you so much for your kind comments and thank you for visiting us! Stay well.
I made these last weekend but used ground chicken instead since I don’t care for ground beef. My husband, son and I all loved them. These will be a regular now in our home. We are trying the zucchini boats tonight.
Hi, Laura! Yes, ground chicken or turkey is a great substitute. Happy to hear the family loved them. Thanks much for the comment, and let me know how the zucchini boats turned out!
So good! My family devoured this meal!
Hi, Kim! So great to hear your family loved the Keto Italian Stuffed Peppers! It’s one of our family’s favorites, too. Thanks for your comments.
This is a wonderful recipe – made for my daughter and myself and we both loved it!! I froze a couple of the leftovers and they were great too! (BTW – we’ve tried Mike’s Margarita too – YUMMY)!!
Hi, Kim! Makes me so happy to hear you and your daughter enjoyed the Italian Stuffed Peppers. They really are easy to make, and agree – the leftovers are great! I’ll let Mike know you loved the Margaritas. In my book they’re the best I’ve ever tasted. Stay well and thank you!
These peppers have become one of my daughter and I’s favorite dinners. They are delicious. You are so right, they are just as good as leftovers. I froze them for about a month, thawed in frig and yum!! (Mike’s Marg’s are great tool)!
These were fabulous! My mother recently started a Keto diet and she got me interested in trying some recipes. My entire family loved the stuffed peppers. This will definitely become a regular in our home. Trying the herb chicken burgers tonight! Thank you for this website and the great recipes.
Hi, Jamie! I’m thrilled you and your family loved our Italian Stuffed Peppers! I think you’re going to feel the same way about Amy’s chicken herb burgers. All the best to you and your mother! Thank you for leaving your kind comments!
These are so so good!! Everyone loves them. Thank you!!
Great to hear you loved our Italian Stuffed Peppers, Jill! Thank you.
Just made these after seeing Amy’s post on Instagram over the weekend. Wow, are these delicious! I will be working this dish into the weekly rotation. Thank you!
Hi, Amy! So happy you enjoyed our Low Carb/Keto Italian Stuffed Peppers! It’s one of our favorites, and if you have leftovers, they’re delicious, too! Thanks for visiting us, and hope you find more recipes to love!